Roasted Autumn Vegetable Platter

Method

1. 1

   Preheat the oven to 425°F. Line two large baking sheets with parchment paper.

2. 2

   Place the yellow squash, butternut squash, carrots, Brussels sprouts, and cauliflower in a large bowl.

3. 3

   Drizzle with olive oil and maple syrup. Season with salt and pepper, then toss well.

4. 4

   Spread the vegetables across the baking sheets in a single layer, leaving room between them.

5. 5

   Roast for 30–40 minutes, tossing halfway through, until tender and browned. Remove any vegetables that finish sooner. Add the walnuts during the last 5 minutes, watching closely so they don’t burn.

6. 6

   Transfer to a serving platter and gently toss with the dried cranberries. Sprinkle with feta, if using, and serve warm.